Salmon Salad with Asian Ginger Sesame Dressing Recipe

Bylilan Sage
Jump to Recipe

Introduction

This Salmon Salad with Asian Ginger Sesame Dressing is a refreshing and flavorful dish perfect for a light lunch or dinner. Featuring tender salmon fillets paired with crisp vegetables and a tangy, aromatic dressing, it’s both nutritious and easy to prepare.

In a white bowl sitting on a white marbled surface, there are three pieces of golden-brown grilled salmon placed side by side in the center. The salmon is topped with sesame seeds and small green onion slices. Surrounding the salmon is a colorful mix of fresh vegetables, including bright green leafy lettuce, sliced green cucumbers on the right, and thin radish slices with white and pink edges on the bottom right. Cherry tomatoes are scattered throughout, some sliced in half showing their red juicy insides, along with chunks of avocado mixed with more cherry tomatoes on the bottom left. Near the bottom center, there is a pile of bright green edamame beans. A glass jug filled with brown dressing is placed just outside the top right of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 – 4 salmon fillets, skinless
  • 3/4 tsp salt and 3/4 tsp black pepper, divided
  • 1 tbsp oil
  • 250g (1.5 cups) cherry tomatoes, halved
  • 2 cucumbers, sliced (or 1 English/telegraph long cucumber)
  • 1 large avocado, cut into 1.5cm (2/3″) pieces
  • 6 red radishes, sliced
  • 150g (5 oz) leafy crisp lettuce of choice (about 6 big handfuls)
  • 1 cup edamame, cooked per packet instructions
  • 1 green onion, finely sliced on the diagonal
  • 1/4 cup crispy fried shallots
  • 2 tbsp soy sauce (light or all-purpose)
  • 2 1/2 tbsp rice vinegar (aka rice wine vinegar)
  • 1 tbsp toasted sesame oil
  • 3 tbsp olive oil or other neutral-flavored oil
  • 1.5 tsp sugar, any type
  • 2 tsp fresh ginger, grated
  • 1 garlic clove, minced

Instructions

  1. Step 1: In a jar, combine soy sauce, rice vinegar, sesame oil, olive oil, sugar, grated ginger, minced garlic, and 1/2 tsp black pepper. Shake well to blend the dressing.
  2. Step 2: Sprinkle both sides of the salmon fillets evenly with salt and pepper.
  3. Step 3: Heat oil in a non-stick skillet over medium-high heat. Place salmon fillets in the pan, skin side up, and cook for about 3 minutes until the surface is deep golden brown.
  4. Step 4: Turn the salmon and cook for another 2 to 3 minutes or until cooked to your preferred doneness. Remove from skillet and let cool for 5 minutes.
  5. Step 5: To assemble the salad, place the lettuce in a large bowl. Drizzle a small amount of the prepared dressing over the lettuce and toss gently to coat.
  6. Step 6: Transfer the dressed lettuce to a large serving bowl or individual plates. Arrange the salmon fillets on top, then place cherry tomatoes, cucumber slices, avocado pieces, edamame, and radish slices in separate piles around the salmon.
  7. Step 7: Sprinkle the salad with sliced green onion and crispy fried shallots for added texture and flavor.
  8. Step 8: Just before serving, drizzle the remaining dressing evenly over the entire salad.

Tips & Variations

  • Substitute kale or spinach for the lettuce if you prefer a heartier green.
  • Add a squeeze of fresh lime juice to the dressing for extra brightness.
  • Use skin-on salmon fillets for a crispier texture; just adjust cooking time accordingly.
  • For a spicy kick, mix a little chili flakes or sriracha into the dressing.

Storage

Store leftover salad components (except avocado) and dressing separately in airtight containers in the refrigerator for up to 2 days. Salad is best served fresh, but you can reheat salmon gently in a pan or microwave before assembling. Add avocado just before serving to prevent browning.

How to Serve

A white bowl holds a fresh salad with multiple layers: the bottom layer is a mix of green leafy vegetables, topped with bright green edamame beans and sliced red cherry tomatoes scattered around. On top, chunks of avocado and thin slices of radish add texture and color contrasts. The main focus is two pieces of glazed salmon with a shiny orange-brown crust, sprinkled with white sesame seeds and chopped green onions. A fork cuts into one salmon piece, showing the soft pink inside. The entire dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works perfectly. Just thaw it completely and pat dry before cooking to ensure a good sear.

Is it necessary to use a non-stick skillet?

A non-stick skillet helps prevent the salmon from sticking and makes cooking easier, but a well-seasoned cast iron pan or heavy-bottomed skillet will also work well.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon Salad with Asian Ginger Sesame Dressing Recipe

★★★★★

4.9 from 114 reviews
  • Author: lilan
  • Total Time: 21 minutes
  • Yield: Serves 3 to 4 1x
  • Diet: Low Fat
Print Recipe

Description

This vibrant Salmon Salad with Asian Ginger Sesame Dressing features pan-seared salmon fillets served atop a bed of crisp lettuce, fresh vegetables, and edamame, all brought together with a tangy, flavorful ginger sesame dressing. Perfect as a light yet satisfying meal, it balances tender, golden salmon with refreshing cucumber, creamy avocado, cherry tomatoes, and crunchy radishes, enhanced by a deliciously aromatic dressing and crispy fried shallots.

Ingredients

Scale

Salmon and Salad:

  • 3 – 4 salmon fillets, skinless
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 1 tbsp oil (for cooking salmon)
  • 250g (1.5 cups) cherry tomatoes, halved
  • 2 cucumbers, sliced (or 1 English/telegraph cucumber)
  • 1 large avocado, cut into 1.5cm (2/3″) pieces
  • 6 red radishes, sliced
  • 150g (5 oz) leafy crisp lettuce of choice (about 6 big handfuls)
  • 1 cup cooked edamame (prepared as per packet instructions)
  • 1 green onion, finely sliced on the diagonal
  • 1/4 cup crispy fried shallots

Dressing:

  • 2 tbsp soy sauce (light or all-purpose)
  • 2 1/2 tbsp rice vinegar (aka rice wine vinegar)
  • 1 tbsp toasted sesame oil
  • 3 tbsp olive oil (or other neutral-flavoured oil)
  • 1.5 tsp sugar (any type)
  • 2 tsp fresh ginger, grated
  • 1 garlic clove, minced
  • 1/2 tsp black pepper

Instructions

  1. Prepare Dressing: Place all dressing ingredients (soy sauce, rice vinegar, toasted sesame oil, olive oil, sugar, grated ginger, minced garlic, and black pepper) into a jar. Close tightly and shake well to emulsify and combine the flavors thoroughly.
  2. Season Salmon: Sprinkle salt and pepper evenly on both sides of the skinless salmon fillets to season them before cooking.
  3. Heat Skillet: Warm 1 tablespoon of oil in a non-stick skillet over medium-high heat until hot but not smoking.
  4. Cook Salmon, Side One: Place salmon fillets in the skillet flesh side down (since skinless, this means the side that would have skin is facing up). Cook for about 3 minutes, allowing a deep golden crust to develop.
  5. Cook Salmon, Side Two: Flip the salmon and cook for another 2 to 3 minutes, or until cooked to your preferred doneness. The salmon should be opaque and flake easily but remain moist.
  6. Rest Salmon: Remove salmon from the skillet and transfer to a plate. Let it cool for 5 minutes to settle juices and cool slightly for serving.
  7. Assemble Salad Base: Place the lettuce leaves in a large bowl. Drizzle a small amount of the prepared dressing over the lettuce and toss gently to coat.
  8. Plate Salad: Transfer the dressed lettuce to a large serving bowl or divide into individual plates. Arrange the cooked salmon fillets in the center.
  9. Add Vegetables: Neatly place cherry tomatoes, sliced cucumber, avocado chunks, cooked edamame, and sliced radishes in separate piles around the salmon to create a colorful and appealing presentation.
  10. Garnish: Sprinkle the salad evenly with sliced green onion and crispy fried shallots for added texture and flavor.
  11. Final Dressing Touch: Just before serving, drizzle the remaining Asian ginger sesame dressing evenly over the entire salad to enhance all the fresh ingredients.

Notes

  • Note 1: Use pre-cooked edamame available frozen or fresh; cook as per package instructions before adding to salad.
  • Note 2: Crispy fried shallots add a delightful texture contrast and slight umami flavor; they can be store-bought or homemade.
  • Note 3: Rice vinegar is a mild, slightly sweet vinegar often used in Asian dressings; substitutes may alter flavor.
  • Note 4: Toasted sesame oil imparts a nutty, aromatic flavor that is key to the dressing’s profile.
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: Asian Fusion

Keywords: salmon salad, Asian dressing, ginger sesame dressing, healthy salad, pan-seared salmon, edamame salad, quick dinner, nutritious salad

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆